Here’s a simple recipe for English Muffins that you can easily make at home. These soft, slightly chewy muffins are perfect for breakfast, especially when split and toasted!
Ingredients:
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1 cup warm milk (about 110°F/43°C)
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2 tablespoons sugar
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1 tablespoon active dry yeast
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3 cups all-purpose flour (plus extra for dusting)
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1 teaspoon salt
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2 tablespoons butter, melted
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1/4 teaspoon baking soda (optional, for extra fluffiness)
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Cornmeal (for dusting)
Instructions:
1. Proof the Yeast:
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In a small bowl, mix the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes, until it becomes frothy. If it doesn’t foam, the yeast might be inactive, and you should try again with fresh yeast.
2. Make the Dough:
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In a large bowl, combine 3 cups of flour and salt (and baking soda if you’re using it).
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Add the frothy yeast mixture and the melted butter to the flour and stir with a spoon or in a stand mixer with a dough hook until it forms a soft dough.
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Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little extra flour, but try to keep it soft and slightly tacky.
3. First Rise:
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Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
4. Shape the Muffins:
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Punch down the dough to release any air bubbles. Roll the dough out onto a lightly floured surface to about 1/2 inch thick.
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Use a round cutter (about 3 inches in diameter) or a glass to cut out circles of dough. Place the rounds on a surface dusted with cornmeal (like a baking sheet or a clean towel), and sprinkle the tops of the dough rounds with more cornmeal.
5. Second Rise:
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Cover the dough rounds with a kitchen towel and let them rise for another 30 minutes to an hour, until they puff up slightly.
6. Cook the English Muffins:
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Heat a large, heavy skillet or griddle over low to medium heat. You don’t want it too hot, or the muffins will burn before cooking through.
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Gently place the dough rounds onto the skillet. Cook them for about 6-7 minutes on each side, flipping them carefully when golden brown. The muffins should puff up slightly and become golden brown on both sides. You may need to cook in batches, depending on the size of your skillet.
7. Cool and Serve:
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Once cooked, transfer the muffins to a wire rack to cool.
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Once cooled, use a fork to split the muffins. Don’t cut them with a knife — splitting them with a fork helps create the characteristic nooks and crannies inside.
8. Enjoy:
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Toast the English muffins and serve with butter, jam, or your favorite spread!
Tips:
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For a crispier crust: Bake the muffins in the oven for a few minutes at 375°F (190°C) after frying them on the stovetop, to ensure they’re fully cooked through.
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Add-ins: You can experiment by adding herbs, cheese, or even dried fruit to the dough for variations.
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Storage: English muffins store well in an airtight container for a few days at room temperature, or you can freeze them for longer storage.
Enjoy your homemade English muffins! They’re great for breakfast sandwiches, or just toasted with butter and jam!